|
The delectable flavor of smoked fish from Acme and Blue Hill Bay usually means there’s little chance for leftovers in most households. On chance that you’re lucky enough to have a little bit left for yourself, we’d like to offer the following tips for storing, freezing and serving smoked fish:
When serving smoked fish, do not allow it to remain at room temperature (for example, as part of a buffet) for more than three hours.
Once opened, fresh and vacuum-packaged smoked fish should be consumed within seven days.
The shelf life of un-opened, vacuum-packaged smoked fish varies. Vacuum-packaged salmon, for example, if kept refrigerated and un-opened, can be enjoyed up to 14 days after purchase.
In general, leaner fish stay fresher longer than fattier fish because the fats oxidize easily and may emit a rancid odor.
Fresh and vacuum-packaged smoked fish can be frozen for up to one month. Re-freezing smoked fish is not recommended, as it adversely affects the quality of the product, causing the fish to lose color, moisture and texture.
Frozen smoked fish should be thawed in a refrigerator at 40ºF or below.
Smoked fish, because it is a ready-to-eat food, should not be stored with raw food products, nor should it be served or prepared along with raw products.
Before handling smoked fish products, be careful not to handle raw meat, eggs or potentially contaminated surfaces.
Clean and sanitize hands and cooking and serving utensils before exposing them to smoked fish products.
Remember that the bacteria that can cause food-borne illnesses most often do not produce foul flavors or smells and it is therefore impossible to know, without laboratory analysis, whether a food is contaminated. Following safe food handling and storage procedures is your best protection.
|
